...and thank heaven for that! I usually buy turkey roasts. I thaw them, put them in my roasting pan, add water to the water about halfway up the turkey, and add salt, rosemary, and oregano to the water. I turn it over about halfway through roasting, and it's always very juicy and tender this way! Of course, this isn't really innovative for experienced chefs, but for me, this is great!

Well let's see: meat loaf or burger made from ground turkey, turkey necks to flavor split peas(with curry spices) or beans, turkey soup in the crockpot(usually legs), turkey curry, Whole Food's turkey bacon. I don't usually buy whole turkeys as it is just me. I can buy legs, wings, necks, and ground meat seperately at the grocery store. My Mom used to make turkey sloppy joes out of left over turkey but that has tomato sauce in it, real tasty though.

I cook turkey just about every night. Turkey thighs are my favorite but they are hard to find. When I can get them I put them in the crock pot with paprika and red pepper and salt. yummo! Usually I saute a big pan of mushrooms to go as a side dish. The next night I chop up the turkey and mix it in the skillet with the mushrooms. Very good and affordable too.

My favorite meatloaf recipe is ground turkey mixed half and half with ground lean beef or bison. You could also use ground lamb if you can find it or make your own. Add an egg to the mix, some chopped sauteed onions and garlic (I like two or three cloves but you can use less), cumin or curry, smoked paprika and a pinch of sea salt if you like and bake in a casserole dish or loaf pan for about an hour at 375F. Serve with mashed or baked sweet potatoes and some sauteed greens or a fresh salad. This makes the best meatloaf sandwiches the next day! I also tried it as a filler for collard wraps and boy howdy--yumm!!!

I use turkey thigh meat to make mock buffalo wings. Just take the meat off the bone and cut it into wing-size pieces. Fry until cooked through, let rest for a few minutes, then heat briefly and coat with hot sauce and a little ghee. Serve with chevre and celery. I love mock wings with oven fries!

I sub turkey out for any beef or chicken recipe. Ground turkey acts like ground beef in recipes. Turkey tenders or breasts work just like chicken - mind you I do cut the breast into manageable pieces.

It's so good.... I don't really like chicken anymore.

"To be nobody-but-yourselfin a world which is doing its best, night and day, to make you everybody elsemeans to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings

I don't know if you have a Krogers in your area but in ours they have a turkey loin (really just 2 breast strips). It is pkg just like pork tender loin and it has seasonings on one pkg and the other is plain. I do them just as I did the pork. cut them into medalions and place them between wax paper and pound them flat and fry. I do the whole pkg and then save 2 in each freezer bag and I used to make biscuits and freeze them uncooked. When I got hungary I just thawed out a couple of loins and cooked a couple of biscuits and had a tender loin sandwich. I am off gluten now so I miss my biscuts. You could also cut the breast into cutlets and cook like a pork chop with the right seasonings it is a lot better. Seasonings are the secret to all your cooking.

Dottie, wings make great broth for soup! If you simmer them gently for several hours in a slow cooker or a dutch oven with onions and garlic and a bay leaf, you'll get all the goodness of the cartilage and bones and fat rendered into a rich broth. Then you can add whatever you like to make a delicious and healthy soup, or use the broth to make turkey stew or in a turkey casserole. So good!

My mother always preferred turkey backs, necks, wings and drumsticks to make soup, in that order.

I just came back from my monthly trip to Whole Foods in New Orleans. I found that they now make Apple Cranberry Turkey sausage. Even the spices are mostly diamonds. The casing is pork but I figure it is a minute amount of avoids in the scheme of things.

Hi dpcat67, and welcome to the forum! What part of east Tennessee are you in? I have relatives in the Johnson City area.

I buy split turkey breasts (Sheldon's chemical-free), rub in ghee, sprinkle with paprika and onion/garlic powder, and a little good quality sea salt. Bake uncovered at 350 until barely done, still a little pink at the bone. I shut the toaster oven and let it sit for 20 minutes or so with the door still shut. It turns out tender, moist, and not overcooked.

Normal day, let me be aware of the treasure you are.Let me not pass you by in quest of some rare and perfect tomorrow.~Mary Jean Irion

Get a whole turkey and roast:- eat as roast dinner on first day- have remaining breast meat cold for lunch/breakfast for a few days - cook turkey curry/stew or such with one leg- use other leg in stir fries- make stock with carcass

You can get about a week's worth of meals out of one turkey and never have to eat the same meal twice...or you could freeze the roast turkey or derived dishes and use later

Hi Victoria, I am in Crossville on the plateau between Knoxville and Nashville on I-40. I am with the Eat Righter's which is having a mini conference here with Dr. D speaking to us in Oct. 2008. (By the way I was born in Redding, Calif and lived in Eureka in my younger years). Beautiful part of the world. Your Turkey breast sounds good I will have to try it. I also make Italian Turkey Sausage that I use in pizza, spagetti, scrambled eggs, chili or anything else it will spice up a meal. You start with a pound of ground turkey and loose fry it in some olive oil, add 1 1/2 tsp sea salt, 3 tsp fennel seed, 1/2 tsp coriander, 1 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp caraway seed, 1 T. parsley and 1/8 tsp basil. I freeze in 3/4 to 1 cup portions and use when needed. I yes I don't use tomato sauce as an A so we make what we call Un-tomato sauce. It tastes just like tomato sauce and suits the propose very well.

I have turkey wings and legs in the crockpot even as I type. This time I put a sweet and sour sauce on them. Usually I use paprika and red pepper.

Last night I put some ground turkey patties that I made with onion and bell pepper in the not-George Foreman Grill. (It is Brand X) I wrapped each patty with 1 or 2 strips of turkey bacon. That were yummo!

Here is another idea for Turkey and for those of us that do better gluten free:Turkey meatloaf Gluten Free1 pound ground turkey1 cup grated carrots1 half med apple diced1/2 onion diced and sauteed with handful of spinack leaves in ghee1 tsp. sea salt1/2 tsp Basil1/2 tsp sage1 T. Ouinoa (compliant gluten free flour)1/2 tsp. kelp seasoning1 T. flaxseed meal1 T. olive oil (helps moisten a dry meat like turkey)Mix all ingredients together and form a loaf and cook at 350 degree for an hour in a loaf pan. If there is any oil around the loaf drain it off. Turkey gravy can be make using this oil as it is the flavored olive oil and ghee.To make gravy I use about 2 T. of oil from meatloaf and stir in 2 T. arrowroot and heat stirring until it cooks a little. Add about 1 to 1 1/2 cups (about half at a time) water as the liquid and stir to thicken. Add sea salt and spices as desired.Cooking is a hobby with me so I love the threads dealing with food preparation. Thanks for all the great ideas.

Dpcat the turkey meatloaf sounds fantastic. I had been using oats to bind the turkey. I might add some peppers to mine as they are legal for me, I'll probably sautee them with the onions and spinach. Maybe just a bit of curry powder? Victoria we need to add these recipes to the Nomad cookbook thread if Dpcat doesn't mind.

You are welcome to anything I post in the way of a recipe. I hold cooking classes to help the new BTD folks in my area and my goal is to share and learn. As I said before on the forum cooking is my hobby and we all put a cookbook together here is Crossville, TN and Larry C Nesbit has a few left for sale. They are all labeled as to ABO, or A, B, O or who ever can eat them. Larry is on the forum a lot and has a thread as to our mini conference here in Oct with Dr. D as a guest speaker.

Well like I said in my cookbook thread in Little Fishes, the second edition of my families cookbook is going to be printed this summer. I've limited myself to one recipe that is a dessert as the first edition seems to be half desserts. I'm trying to be both healthy for the majority B's and minority O's in the very large extended family and use ingredients that they don't have to go to a health food store to find. That means if I try this one out and like it I might have to eliminate the kelp flavoring , quinoa, and flax seed or list them as alternate ingredients and say bread or cracker crumbs or oatmeal. Would adding an egg make up for the flax seeds? I was going to put up bean soup or spicy roasted butternut squash for consideration but your meatloaf would be more popular than the squash. BTW I used to know an Edwin Neely who was originally from Crossville. His folks ran a sawmill.

There is a lot (16) of Neely's in the phone book but I don't see an Edwin. The reason I made this meatloaf the way I did was because I had a covered dinner to go to where there were two children that are autisic and no eggs or soy and of course no gluten. I used the grated carrots instead of the bread for a binder and I think the egg could replace the flaxseed just fine. The apple and the oil and ghee helps it not be so dry as turkey usually is. I would use the oats or even 1 T. of flour (but not to much oats as the carrots work well to bind it) instead of the quinoa to make it more compliant to items from the store that are readly available and still make it a healthy meatloaf. Crackers, bread crumbs, oatmeal is used in beef meatloafs to absorb the extra grease. Turkey is not greasy so the bread items are not needed. Work with it and see how it works best for you. I alter recipes all the time. I think the main thing is to encourage people to use spices as much as possible not only for flavor but they are a form of medicine to the body. I color code all my spices with little colored dots. One color is benefical, one is neutral and in the GTD some foods can be used later so I put a different color on them. My spice rack looks like a rainbow. Hope it works for you and your family. By the way I didn't have any left from the dinner to bring home so it is the featured item in my next cooking class on Tuesday morning.

Oh he isn't in Crossville anymore, he was just raised there and moved out in the late 80's. He's currently in Asheville. Just thought you might know the family.

I know what you mean about beneficial spices, that is why I try to work curry powder or cumin in a lots and why I keep a small herb garden. The carrots remind me of a recipe for meatballs that uses olives and shredded zucchinni and rosemary. Unfortunately the olives are now an avoid as well as the tomato based sauce. I'll try your original recipe out at the next yoga potluck, a lot of them are veg heads and I've gotten stuck in a rut of making compliant desserts for them. If it works out great I'll try to modify it. The original recipe is fine for my personal use.

A closer review of the recipe showed that the olives were in the sauce not the meat balls so it's still a go for any type that can use parmesan or a similar cheese.

No I don't make untomato sauce. It's just a little ambitious for me, normally cooking just for myself. Maybe if I could get beets to grow well, they are a bit pricey to buy in the raw form locally since the climate doesn't give a long enough season at the proper cool growing temperature. I got used to avoiding spaghetti and pizza anyway. Nomads are glutein limited as it is.

As a coincidence my Mom is adding a turkey sausage breakfast pizza(crescent roll base, sigh) to the cookbook. I might see if she wants to add the turkey sausage recipe you posted to it.

I quite like turkey, although I have so many memories of overdoses of the stuff at Christmas, all dried up .

But it simply isn't available here except as cold cuts, or ready cooked/frozen and full of preservatives and additives. Or, I found in the organic section of a supermarket the other day, frozen and un-mucked-about-with but costing..... SG$274 each! That's about US$200!

So I'm sorry, but we'll have to go without turkey until we get back to the UK. Shame.

Note to self: I am me, and also an O-nonnie - I'm allowed not to fit the mould.

I am a lazy cook (city girl at heart)so I do a Quick untomato sauce using 2 cans in sliced carrots, 1/2 can sliced beets, both drained then add my spices in the blender and it makes a qt in a jiffy. If I had to steam carrots and beets and fix it that way even though it is healthier I would not fix it. I missed pizza and all those things until I figured out how to have them and enjoy the taste. Now I hardly ever have them anymore. A lot of this is in our heads. I have just ordered 100% artichoke pasta from the food club I belong to. It is listed as a super-beneficial for me even though it is made from Jerusalem artichokes which are an avoid (on the teacher diet so many things are like the B diet). I fixed the turkey meatloaf at my cooking class today and it was a hit. I also fixed rutabaga and turnips two different ways. The rutabaga is sweet and the turnip has a bit of a twang to it so I put them together and they equaled out very well. I did the equal of mashed potatoes with them only didn't add any type of liquid (pretty good)and a dish of scalloped "unpotatoes" using the rutabaga and a turnip. Not to bad but need a little work.I only have myself to cook for also so I understand. I also am gluten sensitive and I always liked pasta dishes so I have found a couple non gluten pastas that aren't to bad. I am learning to love new things and forget about some of the old.

Ribbit what are the family names of those here in Crossville? Are you coming to our mini conference in Oct with Dr. D speaking to us? Would like to meet you if you come. I love your motto.My SWAMI gave me tomato sauce but the teacher has a black dot so I am saving it for now, Mayflower. Can't hardly wait.

I do turkey several different ways, although as a Warrior, I don't eat very much turkey anymore - it is only neutral...

Roasted whole with several onions quartered and put some in the body cavity and the craw opening and the rest around the outside of the turkey in the roaster... Sprinkle on some compliant spicing, usually an Italian mix and some garlic (either fresh cloves or powder), add a small amount of water to keep it from scorching at the start and baking, covered for about 15 minutes per pound @ 325 F.

Buy pre-formed turkey burgers and grill them with compliant spices, although we don't do this much due to the additives.

Use ground 100% turkey instead of ground beef in No Tomato spaghetti sauce on rice pasta.

We really like to put cranberry sauce on turkey, whether we're eating it on the plate or in a sandwich.

Okay your quicky version of the untomato sauce I can get behind. I might have to try an eggplant parmesan or a moussaka using it. Hope you can adapt the cheesecake to fit your needs. I didn't realize untill I started typing it up that the orange flavor is more prominent. Lemon zest ought to subsitute well if you can't have orange. I'm not supposed to on the GTD. I haven't made this in a long time as it is time comsuming and more traditional cheesecakes like my Emerill's New Orleans or the Pumpkin Cranberry Swirl were more popular.

We really like to put cranberry sauce on turkey, whether we're eating it on the plate or in a sandwich.

Here is a great and easy cranbery relish to go with the turkey.Cranberry/Pineapple Relish 1 cup water1 cup raw sugar (or 1/2 cup agave)1 pkg. cranberries (I buy bags in the fall and freeze)1 cup crushed pineapple, drainedCook water, sugar and cranberries until cranberries are soft and look like a thick sauce. Add pineapple and stir. Pour into a container and let cool.Very good and keeps well in the refrigerator.

Thanks for the recipe Dpcat, got the oregano growing right outside the door. I've got a recipe for cranberry chutney but the barbarians I'm related to won't eat cranberry unless it still has the can rings on it.I put a tablespoon or brandy, nuts, cardomom and golden raisens in it.

Oh yes the rings.. my family likes those too! They eat it then stumble away from the table in a corn syrup stupor. No matter how delicious I make those fresh cranberries they always ask for those other ones. I wonder why they don't make the canned cranberry sauce with a turkey imprinted on it from the can instead?

MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo

I also make Italian Turkey Sausage that I use in pizza, spaghetti, scrambled eggs, chili or anything else it will spice up a meal. You start with a pound of ground turkey and loose fry it in some olive oil, add 1 1/2 tsp sea salt, 3 tsp fennel seed, 1/2 tsp coriander, 1 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp caraway seed, 1 T. parsley and 1/8 tsp basil. I freeze in 3/4 to 1 cup portions and use when needed. I yes I don't use tomato sauce as an A so we make what we call Un-tomato sauce. It tastes just like tomato sauce and suits the propose very well.

If you are so inclined, add both recipes to the database.

âThose who say it canât be done need to get out of the way of those who are doing it.â

Lola, Thank you so much. I just went to the food club website to print off the ingredients for the Artichoke pasta and there it was Durum wheat as the first ingredient. I will cancel that order as it isn't final until this next weekend. Don't want that!! Whew--close call. The brand by the way was Deboles. All their pasta has wheat as I just looked.

Yes Drea I would be happy to add my recipes to the database. In my class yesterday I made a scalloped potato type dish with rudabaga and turnip instead of potatoes. It was good. I also did mashed rudabaga and turnip with ghee and sea salt to go with the turkey meatloaf and gravy. In case no one has thought of that I will include those recipes also.

We are roasting a turkey breast to celebrate the first day of spring tomorrow (Thursday the 20th) and using the last of the frozen cranberries to make relish to go with it. Once the carcass has been picked over it's going into the slow cooker with some backs, necks and wings to make a big batch of stock, since I'm almost out. I'll use half of that to make turkey vegetable soup.

Brighid, that wasn't the whole recipe it also has orange zest. When I have time to run down the book I'll post it, but that will be sunday at the earliest. I got a chance to finish a work contract early but it will mean compressing 4 weeks of paper work into 2. I typed on the puter so much today I think my fingers are about to fall off.

Okay GCG. I'd have to switch it to lemon zest anyway, orange is a no-no for Os The turkey turned out really nicely, I roasted it breast-down and the meat was moist and tender. Stuffed the cavity with fresh lemon quarters and thyme, the au jus gravy was delicious! What we didn't use at dinner got added to the stock pot. We now have a quart of lovely brown stock in the freezer and two quarts of turkey vegetable soup in the fridge, as well as plenty of leftover meat and cranberry relish. Good pickin's for the weekend! I love turkey!

Okay I thought I would post my other 2 recipes from my family cookbook before this thread shuffled off. Keep in mind that the published date was 2001 so it hasn't been adapted for any genotype or bloodtype.

Combine water(small amount) and sugar and bring to a boil, add berries and bring to a boil for 2 minutes while adding remaining ingredients. Reduce heat and simmer for 3 minutes, Cool and refrigerate. Makes about 3 cups. Sorry I was wrong about the nuts but feel free to try them.

Preheat oven to 350FCut enough pieces of aluminum foil or parchment paper to wrap each piece individually. Lay a filet on each and sprinkle the filets with 1 teaspoon salt. Saute shallots or green onion in butter at moderate heat 3 to 5 minutes, Sprinkle in flour and other ingredients, and cook on low heat for another 3 to 5 minutes. Put sauce on flounder and wrap them up. Bake 30 to 40 minutes dependeding on wither it was fillets or whole fish.

My grandmothers molasses cake, teacakes, or cookies or in there also(they made their own molasses and it was the most commonly used sweetner) but they all have white flour in them.

I usually roast turkey breasts (with bone in) seasoned on a bed of chopped onions breast side down high heat 475F til brown (about 30 min.) then flip and reduce temp to 350F add veg. stock or water and baste frequently for about an hour and a half depending on weight. It keeps the turkey so moist. Now before GTD, my family loved turkey tetrazzini as a day after meal with turkey pieces, onions and liquid from pan mixed with cream of mushroom soup and pasta, then topped with grated parmesan cheese and baked for 20 min...I've purchased rice spaghetti and made it with soup but am looking for alternatives to soup to make it totally teacher compliant...any ideas? It really is a fantastic turkey comfort food.

Well I went through and wrote all the recipes from this thread down. Thanks everybody. Lamb next? I spent saturday tilling and planting my very small garden. I've got to go plant my Dad's next weekend as he has come down with a nasty case of shingles(yeah us B's and our long term viruses). Gives me a chance to plant it the way I want it though. I allways like to put in a surprise plant or so. It's good for him to have to puzzle over something like the purple carrots one year or the black radishes.

I usually roast turkey breasts (with bone in) seasoned on a bed of chopped onions breast side down high heat 475F til brown (about 30 min.) then flip and reduce temp to 350F add veg. stock or water and baste frequently for about an hour and a half depending on weight. It keeps the turkey so moist. Now before GTD, my family loved turkey tetrazzini as a day after meal with turkey pieces, onions and liquid from pan mixed with cream of mushroom soup and pasta, then topped with grated parmesan cheese and baked for 20 min...I've purchased rice spaghetti and made it with soup but am looking for alternatives to soup to make it totally teacher compliant...any ideas? It really is a fantastic turkey comfort food.

Jean, Why not make a roux with oat flour and ghee - cook to a golden brown and add veggie (or turkey) stock to make a thick sauce and then add in some caramelized onions and caramelized chopped mushrooms and finish it off with a little thyme and sea salt. Yummy!!!!

"To be nobody-but-yourselfin a world which is doing its best, night and day, to make you everybody elsemeans to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings